Recipe Manuscript

Torta Alemana

Name: Torta Alemana
Prep time: PTPT15M
Cook time: PTPT40M
Yield: 12
Cuisine: American
Ingredients: 4 liters whole milk; 85 grams cornstarch (almidón; if unavailable, use arrowroot starch); 140 grams granulated sugar; Honey, for serving (or); Red wine reduction, for serving (or); Raspberry syrup, for serving

"German Cake"

1914

From the treasured pages of Libro para Recetas

Written by Susana de Sánchez Irazoqui

Early Modern Kitchen (1900 - 1930)American Beginner Dessert

Original Recipe • 1914

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Torta Alemana

"Para 4 cuartillos de leche 3 onzas de almidon y 5 de azucar se pone todo en la lumbre a reposar; cuando ya está bastante espeso se vacia en un molde y se asienta en agua fria para que cuaje pronto y se sirve con miel con vino tinto con frambuesa."

English Translation

"For 4 quarts of milk, 3 ounces of starch and 5 of sugar, put everything on the stove to rest; when it is quite thick, pour it into a mold and set it in cold water so that it sets quickly, and serve it with honey with red wine with raspberry."

Note on the Original Text

This manuscript recipe is sparse, reflective of traditional Mexican home cookery where much was learned by observation and practice in the kitchen, rather than from precise written instructions. Quantities are expressed in old Spanish 'onzas' (ounces) and 'cuartillos' (quarts), which have been converted to modern metric measurements for clarity. The method omits temperatures and exact setting times, relying on the cook’s judgement. The phrase 'poner todo en la lumbre a reposar' ('put everything on the fire to rest') signals a slow, gentle cooking process, while cooling in water ensures a firm set. The phraseology and spelling evoke the period's domestic culinary culture, informal and collaborative.

Modern Kitchen Interpretation

Recipe's Origin

Libro para Recetas - Click to view recipe in book

Title

Libro para Recetas (1914)

You can also click the book image above to peruse the original tome

Writer

Susana de Sánchez Irazoqui

Era

1914

Publisher

Unknown

Background

A handwritten culinary treasure from early 20th-century Durango, this manuscript brings together cherished home recipes, lovingly passed down by a family of women. Discover the flavors and traditions of Mexico in a time of change, told one intimate recipe at a time.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a handwritten, familial Mexican recipe notebook compiled in Durango in 1914, a turbulent era marked by the Mexican Revolution and rapid societal change. The text—written by Susana de Sánchez Irazoqui and other women of her household—captures a moment when domestic culinary arts adapted traditional European techniques with local ingredients and preferences. The 'Torta Alemana' (literally, 'German Cake') reflects a fascination with European puddings and molded desserts among Mexico’s upwardly-mobile families during this period. Its regional character comes through in its adaptability and the creative options for sweet syrups at serving.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in early 20th century Durango would prepare this dessert over a wood-fired stove or simple burner, using a heavy metal saucepan for the gentle, constant heating required to avoid scorching the milk. A sturdy wooden spoon or spatula would ensure the starch did not clump. The thickened pudding would be poured while hot into an earthenware or tin mold, and then cooled rapidly in a large basin filled with cold water or ice, if available. A simple serving platter completed the presentation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 gallon plus 3/5 cup whole milk
3 ounces cornstarch (almidón; if unavailable, use arrowroot starch)
5 ounces granulated sugar
Honey, for serving (or)
Red wine reduction, for serving (or)
Raspberry syrup, for serving

Instructions

To make this delightful early 20th-century Mexican dessert, begin by combining 1 gallon plus 3/5 cup of whole milk with 3 ounces of cornstarch (as a direct substitute for historical 'almidón') and 5 ounces of granulated sugar in a large saucepan.
Gently heat the mixture, stirring constantly, until it thickens to a pudding-like consistency.
Once thick, pour the mixture into a mold and place it in a cold water bath to help it set more quickly.
After it has cooled and set, unmold and serve drizzled with a syrup made from either honey, red wine, or a raspberry reduction, according to your taste.

Estimated Calories

215 per serving

Cooking Estimates

Preparing this dessert takes about 15 minutes, mainly for mixing the ingredients and getting ready. Cooking takes 30 to 40 minutes because you need to stir gently until the mixture thickens. One serving has about 215 calories, based on dividing the whole batch into 12 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.